German Ham and Cheese Omelette (Schinken-Käse-Omlett) Recipe
A fluffy omelette with ham and cheese that in Germany often appears as a late weekend breakfast, the so‑called brunch. It’s simple, filling and can be made with whatever you have in the fridge. The taste is similar to a French omelette, but it’s a bit thicker and more homestyle.
This omelette is a reliable, crowd‑pleasing classic: fluffy eggs, melted cheese and savory ham in one pan, ready in minutes. It’s perfect for using up small leftovers and turning them into a satisfying brunch.
Chef's tips
Beat the eggs just until foamy – overbeating can make the omelette tough. Keep the heat on the lower side so the bottom doesn’t burn before the center sets. If you like a very creamy texture, you can take the omelette off the heat while the middle is still slightly soft.
How to serve
Serve straight from the pan with fresh bread, a small green salad or sliced raw vegetables. For a more substantial brunch, add roasted potatoes or a simple fruit salad on the side.
Ingredients
- eggs - 4 pieces
- ham - 80 g
- yellow cheese - 60 g
- milk - 30 ml
- butter - 10 g
- chives - 2 tablespoons
- salt
- pepper
Preparation
- Cut the ham into small cubes or thin strips. Finely chop the chives.
- Crack the eggs into a bowl, add the milk and a pinch of salt and pepper. Beat with a fork or whisk for about 30–40 seconds until the mixture is slightly foamy and uniform.
- Add the chopped ham, half of the cheese and half of the chives to the eggs and gently mix.
- In a medium (preferably non-stick) frying pan melt the butter over medium heat so it coats the entire bottom.
- Pour the egg mixture into the pan. Cook over medium-low heat for 3–4 minutes without stirring, only gently lifting the edges with a silicone spatula so the uncooked egg can flow underneath.
- When the top is still slightly moist but no longer runny, sprinkle the omelette with the remaining cheese. Cover the pan with a lid and cook for another 2–3 minutes over very low heat until the cheese melts and the center is set.
- Slide the omelette onto a plate and sprinkle with the remaining chives. You can fold it in half like a pancake or leave it whole and cut into portions.
Storage
Leftover omelette can be stored in the fridge and eaten cold or gently reheated in a pan or microwave. It also works well sliced in a sandwich or breakfast wrap the next day.
